豆腐酸性凝固剂的研究进展

摘 要：凝固剂是豆腐加工过程中必不可少的添加剂，其种类及添加量直接影响豆腐的品质。本文阐述了酸性凝固剂的机理，对微生物发酵的酸浆凝固剂、有机酸凝固剂、复配酸性凝固剂的研究进展进行综述，为酸性凝固剂的开发推广提供参考。

关键词：酸浆凝固剂；有机酸凝固剂；复配酸性凝固剂

Research Progress of Acidic Coagulant for Tofu

XIE Xiuling， JIN Hongxing， QI Wenjing， QIU Zhuhong， SU Haixiang， ZHU Jiankai

（Kunming University of Science and Technology Oxbridge College， Kunming 650000， China）

Abstract： Coagulant is an essential additive in the processing of tofu， and its type and amount directly affect the quality of tofu. This article elaborates on the mechanism of acidic coagulants， reviews the research progress of microbial fermentation acid slurry coagulants， organic acid coagulants， and composite acidic coagulants， providing reference for the development and promotion of acidic coagulants.

Keywords： acid slurry coagulant; organic acid coagulant; compound acid coagulant

豆腐营养丰富，在我国传统食品中占有重要地位。（剩余6272字）